Rabbit legmeat with braised cabbage

Wash the cabbage, the leeks and celery and dry them with paper towels and slice thinly. Cut cherry tomatoes into halves. Wash rabbit legmeat and dry it with paper towels. Season it with salt and pepper and wrap it into prosciutto. Roast the meat on all sides in a frying pan with hot oil and butter. Place the roasted legmeat into the preheated oven at 180 °C for 40 minutes.

We harden the chopped vegetables in the frying pan with hot oil. Add cherry tomatoes, salt, pepper and continue to sauté for a few minutes.

Serve the rabbit legmeat with sauerkraut in a deep dish garnished with mixed salad leaves.     

Good appetit!